&... 3 glasses of portabella mushrooms chopped
1 cup of cucumber chopped
2 cup of mixed vegetables
1 tablespoon of eco-friendly onions chopped
2 cloves of garlic clove minced
two tablespoons of Walden Farms Balsamic Vinaigrette Dressing
1 teaspoon of essential olive oil
ocean salt to taste, pepper to taste
Marinate some large mushroom caps with essential olive oil and garlic clove
Chop the rest of the mushrooms. Gradually prepare the eco-friendly onions in essential olive oil marinade (in the mushrooms). Add chopped mushrooms to some pan and prepare until all of the water is evaporated. Add some chopped garlic clove and prepare for just one minute. Add dressing and pork, mix well.
Put the mushroom heads on the greased cookie sheet and stuff with mixture. Top using the crushed ridges. Bake inside a 375-degree oven for five to ten minutes or until gently browned. Serve on the top from the mixed vegetables with cucumber.
Searching for the way to savor a number of your preferred foods during Phase I from the program? Here is a straightforward recipe which will give a little spice for your existence. Enjoy with Walden Farms Blue Cheese Dip!
5 oz. boneless, skinless chicken white meat reduce slices
Frank’s In Demand sauce
Marinade the chicken in Frank’s In Demand for one hour.
Bake chicken slices at 350 levels until done. Or take whole chicken breasts, place in your slow cooker, pour the In Demand over and prepare on low for six hrs. Great tip if you're busy.
Serve with celery and Walden Farms bleu cheese Dip.
5 oz Extra Lean Hamburger
1/4 c finely chopped onion
1/4 c finely chopped dill pickles
3/4 c finely shredded iceberg lettuce
1 2 tablespoons of WF 1000 Island Dressing
Prepare up extra lean hamburger, drain fat and go back to pan and add seasonings of preference (garlic clove powder, onion powder, Mrs. Dash, salt & pepper).
Remove beef from heat & add Walden Farms 1000 Island Dressing, pickles & onion
Spread lettuce on plate, add beef mixture on the top.
